Description
This creamy Monterey chicken spaghetti bake is made with rotisserie chicken, Monterey Jack cheese, spinach, and crispy fried onions. An easy comfort food casserole perfect for busy weeknights, potlucks, and make-ahead dinners.
Ingredients
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4 oz spaghetti, broken into 2-inch pieces
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1 large egg
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1 cup sour cream
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¼ cup grated Parmesan cheese
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¼ tsp garlic powder
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2 cups Monterey Jack cheese, shredded
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1 package (10 oz) frozen chopped spinach, thawed and well-drained
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2 cups shredded rotisserie chicken
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1 can (2.8 oz) French-fried onions, divided
Instructions
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Preheat oven to 350°F and lightly grease a baking dish.
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Cook spaghetti according to package directions until al dente. Drain well.
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In a large bowl, whisk together the egg, sour cream, Parmesan cheese, and garlic powder until smooth.
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Add the cooked spaghetti to the bowl and toss to coat.
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Fold in Monterey Jack cheese, spinach, shredded rotisserie chicken, and half of the French-fried onions.
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Transfer mixture to the prepared baking dish and spread evenly.
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Bake uncovered for 30 minutes, until hot and set.
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Remove from oven, sprinkle remaining French-fried onions on top, and return to oven for 5 minutes until golden.
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Let rest for 5–10 minutes before serving.
Notes
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Be sure to squeeze all excess moisture from the spinach to keep the casserole creamy, not watery.
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Shredding cheese from a block gives the best melt.
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This dish can be assembled ahead and baked later.
- Prep Time: 15 MINUTES
- Cook Time: 35 MINUTES
- Category: PASTA
- Method: BAKED
- Cuisine: American